 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Improvement of High Vitamin B12 Thua nao by Mixed Cultures
of Soybean Oligosaccharide and the Use
of Bacteria and Yeasts) ผู้เขียน: จันทร์เพ็ญ ตั้งจิตรเจริญกุล,  ดร.วิเชียร กิจปรีชาวนิช, รองศาสตราจารย์ , ดร.สุรางค์ สุธิราวุธ, ผู้ช่วยศาสตราจารย์ , Pratumporn Chim-anage, Wanna Praprilong, Warawut Krusong, ดร.บุษบา ยงสมิทธ์, ศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe traditional production of “Thua nao” involves predominantly Bacillus spp. fermentation on
soybean substrates. It is a high protein fermented food with ammonia smell but without vitamin B12
content. Based on soybean fermented sources and oligosaccharide (raffinose) utilizing capability, three
potent microbial isolates with different characteristics to improve Thua-nao fermentation have been
selected. They are a high proteolytic Bacillus amyloliquefaciens, a high vitamin B12 producing Klebsiella
sp.KB2 and a pleasant aroma contributing yeast, Candida sp. KB1. Cocultures fermentation of Bacillus
sp. B4 and Klebsiella sp. KB2 could improve the quality of Thua-nao by enhancing more soluble protein
and vitamin B12 contents in the fermented soybean up to 91.43 mg/100gdw as nine times higher than
control fermentation inoculated with Klebsiella sp. KB2 alone. Furthermore, the local Thua-nao isolate,
Candida sp. KB1 could significantly decrease the strong ammonia smell without interference on the
vitamin B12 content of the product. |